Avocado and Corn Salsa is a fresh, healthy appetizer with so many gorgeous colors and texture contrasts. Avocado and corn are the main ingredients but there’s also red onion, jalapeno, red bell pepper, cilantro, lime juice, grape tomatoes, garlic, and cumin. This salsa has so many amazing flavors in every bite.
How To Serve
This Avocado and Corn Salsa tastes great with tortilla chips but it also makes a wonderful topping for grilled chicken, pork and fish and a nice addition to burritos. Or you can try topping quesadillas or a taco salad with it. So many options!
There’s so much awesome texture in this salsa. The corn adds some crunch and the creamy texture of the avocado can’t be beat. Especially when paired with crunchy, salty tortilla chips.
Ingredients Needed
- Corn– fresh corn is the best, but you can use frozen or canned corn in a pinch.
- 3 Avocados– Use ripe but not overripe avocados. You don’t want them to be mushy.
- Grape Tomatoes– or use 1 to 2 roma tomatoes that you have seeded and diced.
- Red Onion– green onion or sweet onion can be used instead.
- Red Bell Pepper– I love the burst of color and crunch that bell pepper gives the salsa.
- Jalapeno– Remove the seeds and white membrane if you want less heat.
- Lime– Acidity is so important for salsa and it will help keep the avocado from turning brown.
- Cumin– adds a wonderful earthy flavor.
- Olive Oil– I use extra-virgin olive oil.
- Garlic Clove– substitute with garlic powder if you don’t want the taste of raw garlic.
- Salt and Pepper– avocados need a fair amount of salt so don’t skimp.
- Cilantro– adds a bright, citrusy flavor. Leave it out if you don’t like cilantro.
Tips For Making Avocado and Corn Salsa
- The lime juice will help keep the avocados from turning brown, but even still this salsa does not save very well. It tends to look unappealing after 24 hours even if you wrap it well. If you need to make it a day in advance, wait to add the avocado just before serving.
- You can use canned corn or frozen corn instead of fresh corn.
- Be sure to add plenty of salt. I find avocados really need it to taste their best.
- This recipe is easily customizable. Add some more lime juice if you want it really citrusy. Stir in half a cup of your favorite salsa if you want to give it more tomato flavor. Add some crushed red pepper flakes or minced chipotle peppers for more heat. Or add some black beans for more heartiness.
How To Store
This salsa should be eaten shortly after it is made. If you need to make it ahead of time, mix everything together except the avocado. Cover with plastic wrap and refrigerate. Mix in the avocado just before serving.
More Salsa and Guacamole Recipes
- Fire-Roasted Salsa
- Spicy Watermelon Salsa
- Roasted Corn Salsa
- Chipotle Peach Salsa
- Jalapeno Popper Guacamole
- Spicy Pineapple Guacamole
Avocado Corn Salsa
Ingredients
- 4 ears corn,, cooked and kernels cut off
- 3 medium avocados,, diced
- 1 cup quartered grape tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup finely diced red bell pepper
- 1 jalapeno,, finely diced
- juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 garlic clove,, minced
- salt and pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Combine first 10 ingredients in a medium bowl. Toss to mix.
- Add salt and pepper to taste.
- Sprinkle with cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
